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This lustrous free-form pear tart is from our resident baker, Test Kitchen Director Diana Sturgis. It's especially go...

The only tricky part of this great simple-to-assemble dessert is having 8 ring molds or their equivalent on hand. Plu...

Florian Bellanger, the pastry chef at Le Bernardin, stirs the rum into the hot caramel carefully, as it tends to spat...

These tartlets are a version of quiche with a distinct Italian accent. Piquant Parmesan replaces the more usual mild ...

Plus: More Dessert Recipes and Tips

Plus: Dessert Recipes and Tips

Mangrove Mama's is situated on Sugar Loaf Key in Key West and is almost hidden by overgrown bushes, it looks like a s...

Each year high achievers in all of France's trades, from hairdressers to chefs to florists compete for the top honor ...

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